Latheefa's Muslimah Collections

Wednesday, October 30, 2013

Kari Sadin berterung

Assalamualaikum.
I hope everybody who drop by are always safe and sound. Semuga dilindungi Allah sentiasa.
Well, nothing special and fancy to give  you this time around. Been so busy lately. Hmm.. doesnt it sound familiar? Excuses after excuses for not updating..
Anyway, sardine is always my favourite.
Know why? Because when you are so busy or in a real hurry, a can sardine will always give you a helping hand.
You can cook anything with it. Just to name a few: sambal sardin, masak asam sardin, lemak cili padi sardin, cekodok sardin, lempeng sardin etc etc.. or you can just eat it raw. Just slice some onion, cili padi and mix them together with lemon juice. Taraaa.. dah jadi satu lauk.



 My recipe today:
1 tin leper ikan sadin
3 biji terung panjang potong ikut suka
3 biji bawang merah dihiris
2 ulas bawang putih di cincang
1/2 inci halia dihiris memanjang
1 sudu kecil rempah campur
2 sudu besar kari ikan
1 sudu besar pes cili kering
1 batang serai dititik
5 helai daun limau purut
1/2 kotak santan kara (atau santan daripada 1/2 biji kelapa) ditambah air secukupnya
3 biji limau kasturi diambil jusnya

1. Rempah kari ikan dan pes cili dibancuh dengan sedikit air.
2. Panaskan minyak dan tumis bawang putih, bawang merah, rempah campur dan halia.
3. Bila wangi, masukkan serai dan rempah kari.
4. Masukkan santan yang telah dicampur air.
5. Masukkan pula terung, sardin, daun limau purut, garam dan asam.
6. Masak sehingga terung empuk.



As simple as that.
Okay.. see ya.

ibundo @ kakpah

Sunday, October 20, 2013

Latheefa's Muslimah Collections

Salam
Bagi laluan untuk iklan.
Bundo ada berniaga online menjual pakaian muslimah. Sebelum ini cuma beroperasi di FB.
Teringin pula untuk memperkenalkannya di sini. Bagi sesiapa yang berminat, sila ke kedai online bundo yang baru dibuka ini Latheefa's Muslimah Collections.

Antara pertaruhan buat permulaan:




Sekian.

ibundo

Wednesday, October 16, 2013

Terung bilis goreng pedas

Salam.

Tangan mak aku sejuk. Macam tulah orang cakap bila tanam semua menjadi.
Tanam cili buahnya sampai orang datang beli. Makan sendiri tak habis. Jual tak cukup.
Tanam terung telunjuk buahnya berjuntai-juntai. Sampaikan melambak-lambak atas tanah sebab tak terlarat nak makan terung selalu.
Tanamlah apa saja.  Mesti tak menghampakan.
Begitulah.
Tak seperti tangan aku.
Tanam cili tumbuh ranting.
Tanam bende  buahnya mengerekot macam tak cukup bitamin.
Tanam tomato jangankan nak berbuah, hidup pun tidak.
Mereka kata tangan aku panas.
Entah iya entah tidak.  Di mana kebenarannya tidaklah aku pasti. Tapi kalau mengikut logik aku, tanah tempat aku tanam semua tu macam tak cukup baja.



 

Mak aku dulu selalu masak terung telunjuk ( ada orang panggil terung melayu) goreng cili api campur ikan bilis. Berpinggan-pinggan nasi aku makan. Mungkin sebab dari kecil selalu makan terung, ia menjadi sayur kegemaran aku.  Tak kiralah terung apa.

Resepi terung bilis goreng pedas ni senang saja.
Bahan:
4 biji terung panjang dibelah dua dan potong
2 genggam ikan bilis dibersihkan, rendam dan tumbuk kasar
8 biji bawang kecil ditumbuk
3 ulas bawang putih ditumbuk
20 biji cili api di tumbuk atau diblender
4 biji cili api di potong dua
1 sudu besar cuka
1 sudu kecil serbuk stok ikan bilis
garam secukupnya




1. Bilis digoreng garing.  Ketepikan.
2. Terung digoreng sehingga masak.  Ketepikan.
3. Kurangkan minyak dikuali. Tumis bahan tumbuk hingga masak dan wangi.
4. Masukkan cili api. Goreng garing.
5. Tambah garam, stok ikan bilis dan cuka.
6. Sebelum padamkan api, masukkan terung dan ikan bilis goreng.
7. Padam api segera untuk pastikan ikan bilis kekal rangup.



Bagi mereka yang tidak gemar makan terung, mereka adalah orang yang rugi ahakss..

Sekian.

ibundo

Wednesday, October 9, 2013

Rolled Chicken-cheese Pancake

Assalamualaikum and good morning.
I went to a friend's house last week. To be specific, three other friends and me.
The start of our friendship is traced back forty years ago in johor bahru.
And for some of us, meeting one another is not something we do frequently as we are separated by own commitments.

Nothing matched the excitements of getting together again.
This time, we made rombongan cik kiah by train.
We pooled up at KL central and made some kepoh scenes as we didnt really know how to use the ticket machine haha.... and eyes were on us.
Err excuse us anak-anak.  Makcik makcik ni jarang naik keretapi...

Anyway, at my friend's house, we were also greeted by her croatian friend , Branca.



To make a long story short, food was plenty.
More than what we had expected.
But there was one dish that really caught my eyes and it was cooked by Branca. Asking for the recipe is one thing that I should not miss. I cant remember asking the name of the dish though but here I simply name it as Rolled chicken-cheese pancake or lempeng ayam berkeju. How's that sound.




How to make it?
Well, these are what you need:

3 cawan tepung gandum
2 biji telur
3 1/2 cawan sprite / aiskrim soda
1 sudu kecil baking powder
secubit garam
1 bungkus kepingan ayam (chicken slices)
cream cheese
cheddar cheese / mozarella cheese ( gunalah mana-mana. I used cheddar cos that was what i had in the refrigerator)




1. Ayak tepung gandum dan baking powder. Masukkan ke dalam mangkuk. Tambah garam dan gaul.
Masukkan telur dan 3 cawan air sprite. Gaul dengan whisker.
Tambah sprite selebihnya berperingkat-peringkat untuk mengawal consistency adunan.
Sekiranya adunan masih pekat, tambah sedikit air, sedikit demi sedikit.
Consistency adunan lebih cair daripada pancake biasa.
(nota: sekiranya adunan masih ada berketul-ketul, masukkan ke dalam blender dan kisar halus)

2. Panaskan kuali leper anti lekat. Sapu sedikit majerin. Masukkan sesenduk kecil adunan dan senget sengetkan kuali supaya adunan merebak ke tepi.  Sama seperti membuat ketayap. Sekiranya adunan anda tidak merebak ke tepi apabila kuali disengetkan, maknanya adunan anda perlu ditambah sedikit air lagi.
Buat sehingga habis.

3. Chicken slices di goreng sebentar dengan sedikit majerin. Sebentar sahaja jangan sampai keras.
Kemudian potong (bahagi) dua, kepingan itu. (Potong dulu baru goreng pun okay)

4. Ambil sekeping lempeng.  Sapu permukaannya dengan cream cheese.
Letak sekeping chicken slice dan gulung kemas.
Buat sampai habis dan susun dalam mangkuk tahan panas.
Parutkan cheddar cheese di atasnya atau tabur dengan parutan mozarella.

Bakar lebih kurang 15 minit.



I ate with sambal.  Pergh.. a really good combination I tell you.
But Branca said, no... I cannot eat spicy food.  Biasalah kan.  Orang putih mana ramai yang boleh makan sambal ni.  Nak nak sambal yang ada petai.
They dont know what they are missing.


ibundo

Monday, October 7, 2013

Ayam masak kantan

Salam.
Seem ages since I last wrote. Almost forgotten how to put  words into sentences and how to arrange the sentences to form understandable phrases. I guess I've been gone too long.

My love for food and photography is still the same.  No less.
Just that I have lost some of the rhythms that I once had. Nonetheless every now and then when I feel the situation is appropriate , I just had my fun time.  Like I did when I cooked this dish.




I call it ayam masak kantan because the sauce is full of bunga kantan flavour.
Cooking this dish is no far different from cooking masak lemak cili api. Just a little bit of alteration here and there, it becomes a completely different version.
I love it.  Love the taste. Love the aroma too.



You need:
1 whole chicken cut into small sizes
1 box of santan or extraction of coconut milk from 1 coconut.
15 bird eye chilis (cili api) *
5 shallots (bawang merah)*
2 garlics *
1 inch galangal (lengkuas)
1 inch ginger
2 lemon grass (serai)
1/2 in tumeric * (or you can use tumeric powder)
2 potatoes, quatered
1 stalk bunga kantan cut into halve
6 pieces of kafir lime leaves (daun limau purut)
1 tsp chicken stock powder
1 asam keping




- In a mortar pounder, grind those marked * until becomes a fine paste. You can also used blender but make  sure not to put in much liquid.
- Flatten galangal, ginger and lemon grass with the head of the mortar pounder.
- Heat enough oil. Fry the grounded paste until fragrance.
- Put in galangal, ginger, lemon grass and kafir lime leaves. Stir until cooked and fragance.
- Put in the chicken and cook until it changes colours.
- Pour in santan, stir.
- Put in potatoes and bunga kantan
- When potatoes are soft, put in asam keping.
Dont forget your salt.




Well, as easy as that.
See you at the dinner table.


ibundo

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